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Cheese sauce (with grated cheese on top)

Cheese sauce is a simple white sauce of butter, flour and boiling milk, salted and served with grated cheese sprinkled over. Stirred with thick onion purée it becomes sauce Soubise. From Erken's Stor kokebok (1949), p. 381.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 381 (falt i det fri)

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About the dish

Erken suggests the sauce for fish, cold roast veal and cauliflower, and as the base for sauce Soubise with mutton chops.

How to make it

  1. 1

    Mix butter and flour

    Work the butter and flour together.

  2. 2

    Add milk and boil

    Thin with the boiling milk, bring to the boil and salt to taste.

  3. 3

    Sprinkle cheese

    Sprinkle the grated cheese over as the sauce is served.

  4. 4

    Serve

    Serve with fish, cold roast veal and cauliflower. Stir in a thick onion purée for sauce Soubise, for example with mutton chops.

Changes from the original

"Del." is converted to dl.

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From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 381)~79% of the text changedremovedadded
Ingrediensliste: 50 g hvetemel. gr. hvetemel 25 g smør. gr. smør 3 dl del. melk (kokende). 3 ss revet spiseskjer reven ost (strøs over ved servering). salt (etter smak). Rør smør Smør og mel sammen.. Spe røres sammen, spes med den kokende melken, kok opp og salt etter smak.. Strø melk; kokes op, saltes efter smak. Idet sausen serveres strøes den revne osten over idet sausen serveres.. Server ost over. Serveres til fisk, kald kold kalvestek og blomkål. Rør tykt løkpuré i sausen, så får du Tilsettes denne saus med tykk løkpuré, har man en utmerket saus Soubise, for eksempel til f. eks. fårekoteletter.

Note on Modernised

«Del.» er omregnet til dl.

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Frequently asked questions

What is sauce Soubise?
According to Erken, this cheese sauce with thick onion purée stirred in, for example for mutton chops.
When is the cheese added?
As the sauce is served.

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